T-Rex Sear Question

HighCotton · February 2006

I've noticed a few comments and pics where initial t-rex searing is done on a metal pan/plate on the egg vs. directly on the grill. I'm having limited success with the direct-on-the-grill sear method. My sear temps are in the 700+ range but I don't think it's searing as well as it should. Maybe we're not searing it hot enough or long enough but any longer and the steak would be Med-Rare after the resting period. Is one method preferred more than the other??

stike · February 2006

HighCotton,
how long are you letting it sear on a side?[p]...you let it sit, right? no frequent flipping, etc.?

BlueSmoke · February 2006

HighCotton,
How thick are your steaks? The other evening I seared a "regular supermarket T-bone", an inch or thereabouts thick. At 650 degrees, 3 minutes per side, I got what I'd call medium-rare, with no final cook.[p]I think T-Rex is most effective with thicker steaks, say in the 2-inch range.[p]HTH
Ken

HighCotton · February 2006

stike,
Yea, let it sit for 2 minutes each side. DO you use a pan or direct??

T-Rex Sear Question

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